Cooking with LMNO

[East Coast Hustle]

L: I made NY Strip steaks with mushroom duxelle for me and the missus last night and served your roasted cauliflower as a side. After already tossing in oil/salt/pepper and heating the oven, I realized I was out of curry powder and used a little tumeric and some whole cumin seeds instead. It gave a really nice earthy flavor and the cumin seeds were kind enough to impart their mojo and then fall off into the roasting pan for me, thus sparing me from having to pick them off myself. Just thought you'd like to know about the successful emergency alternative spicing.

[LMNO]

tumeric + cumin?


Brilliant!

[LMNO]

So, there's some controversy regarding what "they" say makes a true Bouillabaisse. But then again, most of "them" are French. So, whatever.

Anyway, I had some seafood, and it was snowing. So:

Start with a marinade of white wine, olive oil, Pernod, thyme, fennel seed, and saffron.


Into that marinade are chunks of Haddock. Here's the rest of the players:


And here is the booze that is used.


Gently heat some wine, (below a simmer), and add some more saffron threads to it. Remove from heat, and let it steep.


Also, we're going to add some flavor to the store-bought fish stock by simmering it with the peeled shrimp shells.


Gently saute the aromatics. That would be onion, leek, garlic, orange zest, & fennel.


Add some more wine & a splash more of Pernod, and then add the clams. Cover & steam for 3 minutes, or until they open. Discard any that didn't open, or they may kill you.

[fine, I forgot to take a picture of it. Sue me.]

Add fish stock, tomatoes, and chopped fennel fronds. bring to a simmer.


Discard the marinade, add fish. Simmer for 6 minutes.


Add shrimp and parsley. Simmer until the shrimp begin to turn pink, then turn off the burner. The residual heat will finish cooking it through.


Serve with a crusty chunk of sourdough.

[Kai]

Damn, now I want that.

[East Coast Hustle]

am I still drunk, or does that haddock look as though the skin is still on it?

also, excellent wine choice. I fucking LOVE that santolo vinho verde, and it was one of our best sellers last season at the restaurant.

[LMNO]

Yes, the skin (although de-scaled) is still on.  It didn't seem to affect the final outcome.


Also, we didn't have any potatoes, the starch from which would probably add more texture to the broth.

[Jenne]

Mmmm...bouillabaisse is so teh awesome!  Right on!

[Mesozoic Mister Nigel]

LMNO, I want that.

Marry me.

[East Coast Hustle]

Yes, the skin (although de-scaled) is still on.  It didn't seem to affect the final outcome.


Also, we didn't have any potatoes, the starch from which would probably add more texture to the broth.

if you want to add a little body to a broth quickly and easily, just use a 1/2 strength cornstarch slurry (1 part starch to 2 parts water instead of 1 to 1) and add it little by little so that it just gives the broth a little body without really thickening. as it is cornstarch, this should obviously be done a la minute.

[LMNO]

ECH:  It appears that Mrs LMNO is anti-cornstarch.  I may be able to trick her into it, though.


Nigel:  Too late!

[Mesozoic Mister Nigel]

ECH:  It appears that Mrs LMNO is anti-cornstarch.  I may be able to trick her into it, though.


Nigel:  Too late!

You can bring Mrs. LMNO.

Surely she'd agree to that?

[LMNO]

The good wife is fairly monogamous, and very jealous.  Plus, you live in Florida.  No dice.

[Sir Squid Diddimus]

The good wife is fairly monogamous, and very jealous.  Plus, you live in Florida.  No dice.

Surely you mean Oregon
Who the hell would wanna live in that stink-hole swamp!

[LMNO]

Oregon?

Fuck that.

Hippie.

[Mesozoic Mister Nigel]